The natural tofu from Vantastic foods impresses with its versatile application possibilities. The natural flavour leaves all possibilities open to you: You can marinate the tofu block in a sweet-piquant Asian sauce, fry it in a seasoned breadcrumb as a vegan schnitzel substitute or mix it with garlic, olive oil and Mediterranean herbs and crumble it in the tomato sauce as a vegan alternative to Bolognese sauce. The natural organic tofu is also perfect for sweet dishes, for example when mixed with lemon juice and sugar as a filling for a vegan substitute for cheesecake. Vantastic foods only uses organically grown soya beans for their natural tofu.

Recipe ideas

Filled Herb Pancakes

Preparation:

Mix flour and salt in a mixing bowl. Add half of the soy drink and whip with a wooden spoon until the dough is smooth and blisters. Gradually pour in the remaining soy milk and continue stirring. Gradually add shots of sparkling mineral water and keep stirring. The dough should be about the consistency of condensed milk. Finally, stir in the chopped herbs. Heat a small dab of sunflower oil in a large frying pan, spread a ladle full of pancake batter into the pan and fry it on both sides to golden pancakes.

Cut vegan alternative to boiled ham in approximately 2mm thin slices. Prepare vegetable stock from 150ml of water and 1 teaspoon vegetable broth powder and fill in a high cup while still hot. Mix in olive oil and vinegar. Add peppercorns, bay leaf and lemon and cook the alternative to ham slices in the hot marinade (let rest until the marinade has cooled).

Sauté diced onions in a little olive oil. Add crumbled tofu and fry for a few minutes with the onions. Stir in chili powder, season with salt and pepper.

Cover pancakes with fresh spinach leaves and put alternative to ham slices on top. Sprinkle with tofu filling and roll the pancakes.

Hearty Wild Mushrooms

Preparation:

Chop shallots very finely and sauté in a little olive oil.

Carefully remove soil from the mushrooms with a brush. Halve or quarter the mushrooms. Wash, core and finely dice chili. Put the mushrooms and chili pieces to the pan with the shallots and fry for a few minutes, until the mushrooms have noticeably lost water.

Crumble tofu into small pieces and add to the other ingredients in the pan. Season with paprika, salt and freshly ground pepper and continue frying for a short time while turning.